Only four sleeps till Christmas! I actually cannot believe how quickly it has come around. I’ll be honest with you, I absolutely love Christmas time – from putting up the Christmas tree to listening (and singing along) to carols. Everyone seems to be in high spirits and to me it definitely signifies family time.
It’s also a time to indulge in special treats as you usually only enjoy them once a year. This year, my family and I will be enjoying this raw festive fruit tart on Christmas Day. It is a simple yet delicious dessert and best of all you can top it with whatever fruit that takes your fancy.
The chia seeds add a slight crunch to the base and are full of omega 3’s. Just warning you in advance, make sure you check your teeth before family photos are taken as the seeds sometimes get stuck in them!
I always grease and line the tart pan to ensure the tart it can be easily removed when ready to serve.
Using clean hands, I press the tart base into the pan then use the back of a wet spoon to create a smooth shell.
Simplicity is key with this filling with vanilla extract being the ‘star’ ingredient.
As it’s currently summer in Australia I decorated the tart with mango and strawberries as they are in season. Even though I’ve made this tart for Christmas, it can be made for any special occasion as it’s a simple yet versatile recipe.
The tart can be stored it in a sealed container in the freezer for up to two weeks.
Raw festive fruit tart
- 2 cups almonds
- 10 fresh medjool dates, pitted
- 2 TBSP chia seeds
- 3 TBSP coconut oil
- 1 TBSP water
- 1 cup cashews
- 1 cup macadamias
- 3 TBSP 100% pure maple syrup
- 2 tsp pure vanilla extract
- 1 cup almond milk
- 1 mango, sliced
- 14 strawberries, washed and halved
- Or whatever fruit takes your fancy
- Place all base ingredients in a food processor and process for 3 minutes or until crumbly.
- Press into a 28cm tart pan which has been lightly greased with coconut oil and lined on the bottom. Smooth with the back of a wet spoon then place in the freezer for 20 minutes.
- Place all filling ingredients into a Vitamix or food processor and process for 5 minutes or until smooth.
- Pour into tart base and even out with a spatula.
- Place in the freezer for 1 hour, or until solidified.
- Decorate, cut into 16 slices and serve. Enjoy!
This recipe has been featured as one of Lorna Jane’s Move Nourish Believe 12 Days of Christmas.
As I entertained friends last week for an early Christmas dinner, it seemed appropriate to set the table festively. For the table cloth I used calico – it looks plain now, but with the help of red and green fabric markers my friends and I wrote messages and ‘quotes of the night’ on it. Such a great memento to have from such a special evening.
I hope you are all prepared for your Christmas celebrations!